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Guide to Good Hygiene Practice
Published by:
Food Safety Authority of IrelandAbbey CourtLower Abbey StreetDublin 1
Tel: +353 1 817 1300Fax: +353 1 817 1301Email: [email protected]: www.fsai.ie
©FSAI 2014
Applications for reproduction should be made to the FSAI Information Unit
ISBN 1-904465-03-X
Contents
Letter from The Chairman 2
Foreword 3
Part 1: General 4
Purpose and Scope 4
Structure of the Guidance 4
Definitions 4
Classification of Foods 5
Food Law 7
Part 2: Notification and Registration 7
Part 3: Requirements Under General Food Law 8
Introduction 8
Food Safety Requirements 8
Traceability 8
Food Information for Consumers 9
Part 4: Hygiene Requirements 10
General 10
Domestic Premises 10
Prerequisites 11
Premises 11
Equipment 12
Waterandice 12
Cleaning 13
Pestcontrol 14
Wastedisposal 14
Personalhygiene 14
Personalfacilities 15
Training 15
Food Production 17
Purchasing 17
Collectionoffood 17
Harvestinggardenproducts 18
Storingfoodingredients 19
Thawingfrozenfood 19
Foodpreparation 20
Cooking/Baking 21
Coolingfood 21
Jammaking 22
Honey 22
Storingfoodproduced 23
Transportingthefoodproduced 24
Displayoffood(whensoldinamarket) 24
Servingteas(whenservedatamarket) 25
Appendix A: Food Law 26
Hygiene of Foodstuffs Regulations 26
Regulation (EC) No 852/2004 on the hygiene of foodstuffs 26
Annex II Chapter III 27
European Communities (Hygiene of Foodstuffs) Regulations, 2006 [S.I. No. 369 of 2006] 28
Guide to Good Hygiene Practice 1
Letter from The Chairman
Welcome to Country Markets Ltd.
ThisGuide to Good Hygiene PracticeisthecollaborativeworkoftheFoodSafetyAuthority
ofIreland,theHealthServiceExecutiveandCountryMarketsLtd.
Theguideisaimedatthelow-riskproducersincountrymarketswhoaccountforthemajority
offoodproducedandsoldatourweeklymarkets.Producersofhigh-riskfoodsaredirected
towardstheFoodSafetyAuthorityofIreland’sSafeCateringPackforbestpractice.
CountryMarketsLtdisanationalcooperativeestablishedin1946,withbranchmarkets
throughoutthecountryandcurrentlyhas1,042members.Allbranchesaregovernedbythe
samerules,seewww.countrymarkets.ie.CountryMarketsLtdisaco-operativesocietywhichrunslocalmarketsthroughoutIrelandinordertosellfreshfarm,gardenandhomeproduce
andcraftworkofitsmembers.
CountryMarketLtdproductsaresolddirectlytothecustomer.Astandardlabelisusedon
pre-packedfooditemswhichincludetheCountryMarketsLtdlogo,branchlocation,individual
producernumber,alistofingredientsonbaked/cookedproduceandthenationalorganisations
address.Loosebakedproductsarealsosoldatsomeofourmarkets.
Thebranchmarketratherthantheindividualmemberregisterswiththeirlocalenvironmental
healthofficerintheHealthServiceExecutive.Anup-to-datelistofproducersisavailableat
eachmarket.
Irecommendusingthisguidetohelpmaintainahighstandardoffoodsafetywithin
CountryMarketsLtd.
MargaretSweeneyNational Chairman
Country Markets Ltd
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ForewordThisisaguidetogoodhygienepracticetoassistmemberswhenproducinglow-riskfoodathomeforsaleatCountryMarketsLtdvenuesaroundthecountry.IthasbeendevelopedbyCountryMarketsLimited,theHealthServiceExecutive’s(HSE)EnvironmentalHealthServiceandtheFoodSafetyAuthorityofIreland(FSAI).
Yourkitchenisfirstlyfornormaldomesticuse.Anyfoodyouproducethereforsalemustbedoneonadomesticscale.Foodproducedforsaleislimitedtowhatyoucanproducesafelyusingdomesticscaleequipmentandappliances.Theonlyadditionalequipmentthatmaybeusedisaseconddomesticfridgeforstoringingredientsorfinishedproducts.
Inordertoproducesafefood,itessentialyouunderstandtherisksinvolvedandhowtocontrolthem.Beforeyoustart,youmusthavebasicfoodhygieneconditionsandpracticesinplace(thesearecalled‘pre-requisites).Youmustalsoknowwhatcangowronginyourkitchen,whatyoucandotopreventitandmakesureyouaredoingit.Insimpleterms,itinvolvescontrollingingredientsandsuppliescomingintoyourkitchenandwhatyoudowiththemafterthat.
Thisguidelists“Whatcangowrong”tomakefoodunsafetoeat.Italsosetsoutwhatmustbedonetopreventthesethingsfromgoingwrong.Thesepreventativemeasuresarelistedundertheheading‘Howcanitbeprevented’andtheymustbefollowed.
CountryMarketsLtdmemberstraditionallyproducemainlylow-riskfoods.Thisguidefocusesontheseactivities.Ifyouproducehigh-riskfood,werecommendthatyouusetheFSAI’sSafe Catering PackorIrishStandardI.S. 340:2007 Hygiene in the Catering Sector(availablefromtheNationalStandardsAuthorityofIreland).Thereasonforthisisthatinadditiontoknowingwhatcangowrongandhowtopreventit,whenhigh-riskfoodisbeingproduced,youalsoneedtocheckthatwhatyouaredoingiscorrect(monitoringandverification)andwhattodoifitisnot(correctiveaction)inamorestructuredway.Definitionsandexamplesoflowandhigh-riskfoodscanbefoundinPart1ofthisguidance.
NoTe:Everyone’s domestic kitchen and circumstances are different and not every kitchen will be suitable for the safe production of food for sale outside of the home, particularly high-risk food.
Recommendationscontainedinthisguidearebestpracticeandnotlegalrequirements.
Yourkitchenissubjecttoinspectionbyyourlocalenvironmentalhealthofficer(EHO)fromtheHSE.Howoftenyourkitchenmaybeinspectedwilldependonthelevelofriskassociatedwiththefoodyouproduce.Ifyouareproducinghigh-riskfood,itisstronglyrecommendedthatyoucontactyourlocalEHObeforeyoustarttodiscusswhatyouproposetodoandwhatrequirementsyouwillbeexpectedtomeet.
Ifyouproducehoney,youmaybesupervisedbytheDepartmentofAgriculture,FoodandtheMarine(DAFM).
Ifyouproducefoodatthemarket(apartfromteasandcoffees)itisoutsidethescopeofthisguidance.YouwillneedtofollowFSAI’sGuidance Note No. 16: Food Stalls; the FSAI’s Safe Catering PackorIrish Standard I.S. 340:2007 Hygiene in the Catering Sector.
“ In order to produce safe food, it essential you understand the risks involved and how to control them.”
Guide to Good Hygiene Practice 3
Part 1: General
Purpose and scope
ThepurposeofthisguideistosetoutwhatisrequiredformembersofCountryMarketsLtdtocomplywithfoodlaw.
ThisGuide to Good Hygiene PracticemeetstherequirementsofRegulation(EC)No852/2004asamendedonthehygieneoffoodstuffs.TheEuropeanCommunities(HygieneofFoodstuffs)Regulations,2006asamended[S.I.No.369of2006asamended]giveseffecttothisEuropeanCommunitiesRegulation.
ThisguideappliestothosemembersinvolvedintheproductionoffoodstuffsforsaleatthemarketsoperatedbyCountryMarketsLtd,providedthattheyareworkingonadomesticscaleinpremisesusedprimarilyasadwellinghouse.Domesticscalemeansthequantityoffoodthatcanbeproducedsafelyinadomestickitchen,usingdomesticscaleequipmentandappliances.Theonlyappliancethatmaybeadded,totheappliancesnormallyfoundinadomestickitchen,isaseconddomesticfridge.
Thescopeofthisguideisaimedatthosemembersproducinglow-riskfood.
Suchfoodproducerswouldincludepeopleinvolvedonadomesticscaleintheproductionof:
• Bakedproducts
• Preserves
• Chocolates
• Productionandpackagingofhoney
Foodproducers,whoprepareorproducefoodintheirhomeforsaleatthemarketsoperatedbyCountryMarketsLtdandwhocomplywiththerequirementsofthisguidewillalsocomplywiththerequirementsforfoodsafetyintheEuropeanCommunities(HygieneofFoodstuffs)Regulations,2006asamended.Regulationsalsoexistonissuesotherthanfoodsafety,e.g.foodlabelling,andthesealsomustbecompliedwith.SeetheFSAI’sfactsheetonlabellingoffoodatCountryMarketsLimitedformoreinformation.
structure of the Guidance
Thisguideissetoutinfourparts:
• Part1:General
• Part2:NotificationandRegistration
• Part3:RequirementsunderGeneralFoodLaw
• Part4:HygieneRequirements
definitions
Contamination:Thepresenceofundesirablechemicals,e.g.detergent;foreignbodies,e.g.glass;orlivingorganisms,e.g.Salmonella,inafood,e.g.acookedchickenproductiscontaminatedwithSalmonella
Cross-contamination:Thetransferofmicroorganismsfromonesourcesuchasrawfood,people,equipmentortheenvironment,toanothersourcesuchascookedfood,e.g.rawmeatheldonthetopshelfofafridgedripsontoacakeheldonthebottomshelfandbacteriawillspreadfromthemeattothecake
Detergent:Achemicalusedtoremovegrease,dirtandfoodparticlesfromasurface,e.g.washing-upliquid,soap
Disinfectant:Achemicalorprocessusedtoreducenumbersofmicroorganismsbutnotnecessarilymicrobialsporesonasurfacetoasafeoracceptablelevel,e.g.chlorine,i.e.bleach,ultra-violetlight
Domestic Scale:Thequantityoffoodthatcanbeproducedsafelyinadomestickitchen,usingdomesticscaleequipmentandappliances;wheretheonlyappliancethatmaybeaddedtotheappliancesnormallyfoundinadomestickitchen,isaseconddomesticfridge
HACCP (Hazard Analysis and Critical Control Point):asystematicapproachtoidentifyingandcontrollinghazards,i.e.dangersthatcouldposeadangertothepreparationofsafefood.HACCPinvolvesidentifyingwhatcangowrong;planningtopreventitandmakingsureyouaredoingit
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Hazard:Somethingthathasthepotentialtocauseharm.Hazards,i.e.dangers,maybebiological,chemicalorphysical,e.g.Salmonellaincookedchicken(biologicalhazard),detergentinmilk(chemicalhazard)orglassinabreakfastcereal(physicalhazard).
• Biologicalhazardsincludethecontaminationoffoodbymicroorganismsortheirtoxinsandthegrowthandsurvivalofmicroorganisms.
• Chemicalhazardsincludethepresenceofpesticidesanddetergentresiduesatunacceptablelevels.
• Physicalhazardsincludehairandinsects.
High-risk food:Foodwhicharereadytoeat,maycontainorcansupportthegrowthofdangerousorganisms,i.e.pathogens,andwhichwillnotbesubjectedtoanyfurtherprocessing,suchascooking,whichcoulddestroyorreducenumbersofsuchorganismstoasafelevelpriortoconsumption,theseincludefreshsoftfruit,leafygreenvegetables,freshlypreparedsalads,cookedpasta,meatsanddairyproducts
Low-risk activity:Activitywherethepotentialtocauseharmtoconsumersislow,e.g.bakingbiscuitsandbrownbread
Microorganism:Alife-formthatgenerallycannotbeseenwiththenakedeye,e.g.bacteria,viruses,yeasts,mouldsandparasites
Potable water:meanswatermeetingtheminimumrequirementslaiddowninCouncilDirective98/83/ECof3November1998onthequalityofwaterintendedforhumanconsumption.S.I.No.122of2014transposesthisDirective.Potablewater,drinkingwaterandwaterintendedforhumanconsumptionhavethesamemeaning
Prerequisites (prerequisite hygiene requirements):Hygienicpracticesandproceduresthatmustbeinplacebeforeandwhileproducingfood,e.g.premises,equipment,stafftraining,pestcontrol,andwastemanagement
Sanitiser:Achemicalorprocessusedtocleanandreducenumbersofmicroorganismsonasurface,e.g.chlorine,ultravioletlight
Classification of Foods
Fromamicrobiologicalperspective,foodscanbeclassifiedunderthreeheadings:
• High-riskfoods
• Medium-riskfoods
• Low-riskfoods
HigH-risk Foods
High-riskfoodsarefoods(includingbeverages)thatareready-to-eat,maycontainorcansupportthegrowthofdangerousorganisms,i.e.pathogens,andwillnotbesubjectedtoanyfurtherprocessing,suchascooking,whichwoulddestroyorreducenumbersofsuchorganismstoasafelevelpriortoconsumption.Theseincluderawseafood,freshlypreparedsalads,somemeatsanddairyproducts.Ready-to-eatfoodisanyfoodwhichisnormallyconsumedinitsrawstateorfoodwhichhasbeencookedorprocessedanddoesnotrequirefurthercookingorprocessingtoensureitssafety,e.g.coleslaw,cookedslicedmeatsandsmokedsalmon.High-riskfoodsalsoincludefoodsthathavebeensubstantiallyhandledaftertheyhavebeencooked,suchaslooseorpackagedslicedmeats,sandwichesandsalads;andfoodseatenaftertheir‘use-by’date.
Thefollowingready-to-eatfoodsarehigh-riskfoods:
• Fishandshellfish,cookedandraw
• Meatandmeatproductscookedandraw,particularlyundercookedorlightlycookedmeat
• Cookedpoultryandpoultryproducts
• Cook-chillandcookedfreezemeals
• Milkandmilkproducts,particularlyunpasteurisedmilkandmilkproducts
• Eggsandeggproducts,particularlyproductsmadefromraweggsuchastiramisu,mousseandhomemademayonnaise
• Cookedriceandcookedpasta
• Salads
• Softfruitsandleafygreenvegetables
• Pre-preparedfreshfruitandsalad
• Rawsproutsandsproutedseeds
• Freshhummus,ifmadeusingtahinipaste
• Unpasteurisedfruitandvegetablejuices
• Unchlorinateddrinkingwaterfromprivatewellsandgroupschemesources
• Foodcontainingtheaboveasingredients,e.g.sandwiches,bakedgoods
Guide to Good Hygiene Practice 5
High-riskfoodsmustbekeptatorbelow5°Corabove63°C.Theymustnotbehandledunnecessarilyandtheymustbesegregatedfromrawfoods.
MediuM-risk Foods
Medium-riskfoodsarefoodswhichcontainpathogensorsupportthegrowthoffoodpoisoningmicroorganismsbutrequirecookingorotherprocessingwhichwilleliminateorreducenumbersofsuchorganismstoanacceptablelevel.
Medium-riskfoodswouldincluderawfoodswhichmaycontainfoodpoisoningmicroorganisms.Theyinclude:
• Fish
• Meatandmeatproducts
• Poultryandpoultryproducts
• Eggsandeggproducts
• Vegetables
• Fruitjuices
Storethesefoodsatorbelow5°C.Thiswillminimisethegrowthoffoodpoisoningmicroorganisms,iftheyarepresent.Toavoidcrosscontamination,segregatethesefoodsfromhigh-riskfoods.Thisismostimportant.
Freshwholeeggsinintactshelldonotrequirerefrigerationbeforetheyreachthefinalconsumer,i.e.atretaillevelorifproducedonthemember’sfarmbeforetheyaresoldfromthemarketstall.Eggsshouldbestoredataconsistenttemperaturetoensureoptimalconservationoftheirquality.Ideally,thestoragetemperatureshouldbelessthan20°C.Hightemperaturesencouragemoisturelossandqualityreduction.However,thestorageathomeoffreshwholeeggsinintactshell,i.e.oncetheyarepurchasedfromtheCountryMarketsLtdstallorpurchasedbyamemberfromaretailoutlet,mustbeatorbelow5°C.
NoTe:Normal cooking will kill food poisoning microorganisms. It will not destroy the toxins which some microorganisms produce. These toxins are poisonous if consumed in large amounts.
Low-risk Foods
Low-riskfoodsarefoodswhichdonotsupportthegrowthoffoodpoisoningmicroorganismsorfoodsthathavebeenthoroughlycookedandserveddirectfromtheovenorpot.
Thefollowingfoodsarelow-riskfoods:
• Butter
• Sugar
• Salt
• Driedfoodssuchaspasta,spicesandmilkpowder
• Cannedandlong-lifefoodproducts
• Cerealssuchasoats,wheatandcorn
• Breakfastcereals
• Jams/Marmalades
• Longlifesaucesanddressings
• Flour
• Fruit(otherthansoftfruit)
• Long-lifepickledproducts
• Oilsandfats
• Biscuits
• Sweets
• Tea/Coffee/Mostbeverages(notincludingmilkorfruitjuices)
• Bread
• Freshpesto
• Freshhummus,ifnotmadeusingtahinipaste
Theymustbetreatedashigh-riskfoodsiftheyhavetobestoredinafridge,e.g.spreads,whichareablendofoils/fatsandwater,somehandmadechocolatesandfoodswhichrequirerefrigerationonceopened.
Low-riskfoodsrarelycontainfoodpoisoningmicroorganisms.Theymaycontainmicroorganismswhichcausefoodspoilage.Rawflour,forexample,oftencontainsmouldwhichwillgrowiftheflourbecomesdamporevenSalmonellafromtimetotime.Flourdustinbakeriesisoftenthecauseoffinishedbakerygoodsbecomingmouldy.
Whilearangeofhigh,mediumandlow-riskfoodsarelistedaboveasexamplesoftypicalfoodsthatfallintothethreeclassifications,someofthesefoodsmaynotbeproducedorsoldatCountryMarketsLtdmarkets.Thelistsaredesignedtoassistmemberswhendecidingiftheirbusinesscomeswithinthescopeofthisguidanceornot.
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Food Law
Foodmustbesafeforconsumerstoeat.Foodlegislationlaysdownruleswhichfoodproducersmustcomplywithinordertosupplysafefood.Thehygienerulesapplytoallfoodbusinesses,butthelegislationdoesallowsomeflexibilitybasedonrisk.Otherpiecesoffoodlegislationdealwithissuessuchastraceability,foodinformation(labelling),marketingstandardsandfoodcontactmaterials,e.g.packaging.
Themainrulesthatapplyare:
• Generalfoodlaw–safefoodandtraceability
• Hygieneoffoodstuffs–notification,hygieneandHACCP
• Foodinformationregulations–generalandproductspecific
Otherspecificrulesmayapplytocertainfoodproduction.
MostofIreland’sfoodlawcomesfromEUlegislation.Generally,EUlegislationistransposedintoIrishlaw(StatutoryInstruments)inordertoauthoriseorganisation(s)toenforcethelegislationinIreland,andalsotolaydownpenaltiesfornon-compliancewiththelegislation.
Takingthehygieneoffoodstuffslegislationasanexample,theEUlegislationisRegulation(EC)No852/2004onthehygieneoffoodstuffs,whichistransposedintoIrishlawastheEuropeanCommunities(HygieneofFoodstuffs)Regulations,2006[S.I.No.369of2006].
wHere can you Find tHe LegisLation?
Itisimportantthatyoureadthelegislationsoyoucanworkouthowitappliestoyourfoodbusiness.ThereisacomprehensivefoodlegislationsectionontheFSAI’swebsite:www.fsai.ie fromwhichbothEUandnationallegislationcanbedownloaded.IrishlegislationisalsoavailablefreeofchargetodownloadfromTheStationeryOffice,GovernmentPublication’swebsite:www.irishstatutebook.ie.
Aswellasthelegislationitself,theEUandtheFSAIhaveproducedguidancedocumentstohelpyouunderstandtherequirements.InformationisavailableonthelegislationandpublicationssectionsoftheFSAIwebsite:www.fsai.ieandfromtheFSAIAdviceLineon1890336677.
Theessentialelementsoffoodlawthatapplytoyourbusinessarediscussedinthefollowingparts.Forconvenience,extractsfromthehygienelegislationareincludedinAppendixA.
Part 2: Notification and RegistrationAllfoodproducersmustnotifytheirlocalHSEEnvironmentalHealthOffice.AsCountryMarketsLtdoperatesasaco-operative,eachbranchofCountryMarketsLtdwillnotifytheHSEonbehalfofitsmembers.Individualmemberswillsupplydetailstotheirbranchchairman.CountryMarketsLtdNationalSecretarywillsigneachbranchnotificationformandforwardittotheHSE.Thechairmanofeachbranchwillensurethatup-to-datelistsofmembersandtheirdetails1willbeavailabletoEHOs.
ACountryMarketsLtdmemberwhotradesasafoodbusinessoperatoroutsideoftheorganisationwillberequiredtonotifytheHSEonanindividualbasis.
Onreceiptofthenotificationform,theHSEwillregisterthebranch.
AsCountryMarketsLtdoperatesasaco-operative,shouldanymattersarisefollowinganinspectionofamarketoramember’spremises,CountryMarketsLtdwilltakeresponsibility.AnycorrespondencefromtheHSEwillbeaddressedtoCountryMarketsLtd’snationalofficeandthebranchsecretarycopied.Whereanindividualmemberisinvolved,theywillbecopiedalso.
1 Thisincludesname,address,contactdetailsandtypesoffoodsproduced(perCountryMarketsLtdtemplate)
Guide to Good Hygiene Practice 7
Part 3: Requirements Under General Food Law
introduction
Regulation(EC)No178/2002setsdownthegeneralprinciplesoffoodlawwhichmustbefollowed,e.g.labelling(foodinformation),foodsafetyrequirements,productwithdrawalandrecallandtraceability.Someoftheseprincipleshavebeensetoutinmorespecificrulesandguidance.ThisregulationistransposedintoIrishlawbytheEuropeanCommunities(GeneralFoodLaw)Regulations,2007[S.I.No747of2007].TherequirementsofthisRegulationapplytoanyoneproducingfoodforsaleorsupplyregardlessofthetype,sizeorquantityoffoodinvolved.
Food safety Requirements
Unsafefoodmustnotbeplacedonthemarket.Unsafefoodisfoodthatisinjurioustohealthorunfitforpeopletoeat.Whereyoubecomeawarethatfoodyouproducedisunsafeandhasbeensoldatthemarket,e.g.consumercomplaint,thecustomerandtheHSEmustbetold.Ifyouhaveconcerns,askyourEHOforadviceastowhatyoushoulddo.ThebestwaytotellthecustomeristoputupanoticeatthemarketstallandcomplywithanyotherrequestbytheEHO.
Traceability
Allfoodbusinessesmusthaveaneffectivetraceabilitysysteminplace.Youmustbeabletotracefoodonestepbacktoyoursuppliersandifyouaresupplyingfoodtootherbusinesses,onestepforwardtoyourcustomers.AsmembersofCountryMarketsLtdaresellingdirectlytothefinalconsumer,suppliertraceabilityisallthatisrequired:
• Suppliertraceabilityisparticularlyimportantifafoodsafetyproblemisdiscoveredbyyoursupplierandyouneedtoidentifywhichproductsyoureceivedfromthem.Youneedtokeepthefollowinginformationforallproductssuppliedtoyou:nameandaddressofsupplier,e.g.wholesaler,importerormanufacturer
• Accuratedescriptionofproductsupplied
• Dateofdelivery/purchase
Thisinformationmaybecontainedontheinvoices,receiptsordocketsyougetfromyoursupplier.
Inadditiontothegeneralrulesfortraceabilityabove,morespecificinformationisrequiredforfoodofanimalorigin,e.g.milkoreggsusedforbaking.Theadditionalinformationrequiredforfoodsofanimaloriginis:
• Thevolumeorquantityofthefood
• Areferenceidentifyingthelotorbatch
Itisbestpracticetokeepthisadditionalinformationforallproductssuppliedtoyouandnotjustforthoseofanimalorigin.Recordsmustbekeptatleastuntilthefoodislikelytohavebeenconsumed.Thisvariesdependingonthefoodconcerned.Asaruleofthumb,thismeansthattheinformationmustbekeptatleastuntilafterthe‘use-by’or‘best-before’dateonthefoodhaspassed.KeepdocumentssuchasinvoicesandreceiptsinawaythatmakesiteasyforyouoranEHOtocheck.
Traceabilityisalsorequiredforpackagingandothermaterialsandarticlesintendedtocomeintocontactwithfood.Regulation(EC)No1935/2004requiresthatfoodbusinessoperatorsshouldatleastbeabletoidentifythebusinessesfromwhich,andtowhich,packagingandothermaterialsandarticlesaresupplied.
FurtherinformationontraceabilityisavailableintheFSAI’sGuidance Note No. 10 Product Recall and Traceability.
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Food information for Consumers
Foodinformationforconsumers(foodlabelling)isusedtoinformconsumersofthepropertiesoffoods.Themostimportantruleisthatthelabelling,presentationandadvertisingoffood(includingitsshape,appearanceorpackaging)mustnotmisleadtheconsumer.Thisincludesthewayfoodisdisplayedandanyinformationsuppliedwithit,e.g.menuboards,leafletsandinformationdisplayedatthemarket.
Thelabellingthatmustbeappliedtofoodisdependentonthetypeoffoodbeingplacedonthemarketandwhetheritissoldlooseorpre-packaged.Allergenlabellingwillberequiredforloosefoodfrom13thDecember,2014.
Therearegenerallabellingruleswhichapplytoallprepackedfoodstuffsplacedonthemarket.Alongwiththegenerallabellingrules,thereareadditionallabellingrulesandmarketingstandardswhichapplytospecificproductsorwhereclaimsaremade,includingnutritionalorhealthclaims.
FurtherinformationonthelegalrequirementsforfoodinformationforconsumerssoldatmarketsisavailableontheFSAIwebsitewww.fsai.ieandspecificallyintheFSAI’sFactsheet:Food Information for Consumers at Country Markets Ltd.
“ All food businesses must have an effective traceability system in place. You must be able to trace food one step back to your suppliers and if you are supplying food to other businesses, one step forward to your customers.”
Guide to Good Hygiene Practice 9
Part 4: Hygiene Requirements
General
Toproducefoodonadomesticscalewhichissafetoeatyoumust:
• Complywithgeneralruleswhichrelatetofoodhygiene
• UsetheprinciplesofHACCPtoidentify,evaluateandcontrolhazardsthataresignificantforfoodsafety,wherenecessary
Basicfoodhygieneconditionsandpracticecalled‘prerequisites’mustbeinplaceinyourkitchenandatthemarket.Prerequisitesinclude,whereappropriate:
• Suppliercontrol
• Cleaningandsanitation
• Maintenance
• Personalhygiene
• Pestcontrol
• Plantandequipment
• Premisesandstructure
• Services(compressedair,ice,steam,ventilation,wateretc.)
• Storage,distributionandtransport
• Wastemanagement
• Zoning(physicalseparationofactivitiestopreventpotentialfoodcontamination)
Whentheseprerequisitesareinplaceyouthenneedtolookatthestepsyouusetoproduceandmarketyourfood.Theflowdiagraminthesectiononfoodproductionincludesmostoftheactivities/stepsinyourbusiness.Youmightnotbedoingalltheseactivities,inwhichcaseyoucanskiptothenextactivity/stepthatappliestoyou.
Inthesectiononfoodproduction,theprinciplesofHACCPareusedtoidentifywhatcangowrongtomakefoodunsafetoeat.Thisisdoneforeachactivity/step.Themeasuresthatarenecessarytopreventthingsgoingwrongarethenidentified.Theyarelistedunder‘Howcanitbeprevented?’Soifyoufollowthispartfortheprerequisitesandfortheactivities/stepsinthefoodproductionsectionthatapplytoyourspecificbusiness,youwillhavecompliedwithyourlegalrequirements.
domestic Premises
wHat can go wrong (wHen using doMestic preMises)?
i. Foodcanbecomecontaminatedasaresultof:
• Normaldomesticactivities
• Poorhygiene
• People,petsorpestsenteringthefoodpreparationareas
• Facilitiesbeingtoosmall
• Workingwhenill
• Changing/feedingbabiesinthefoodpreparationarea
• Cleaningchemicals
ii. Productionoftoomuchfoodforthesizeofthekitchen
iii. Insufficient/unsuitablefridgespacetokeepfoodchilled
iv. Lackofequipmentnecessarytocoolfoodfastenoughaftercooking
v. Thetypeoffoodbeingproducedortheprocessinvolvedpresentstoohigharisktotakeplacesafelyinadomestickitchen
How can it be prevented?
i. Makecertainthattheareaswherefoodistobepreparedorproducedare:
• Notusedassleepingquartersforpeopleorpets
• Cleanedbeforestartingtoprepareorproducefood
• Notusedfornormaldomesticactivitieswhenpreparingorproducingfood
NoTe:Normal activities would include consuming food, preparing food for domestic consumption, and sorting, washing, drying, ironing and folding clothes.
ii. Cleananddisinfectorsanitise,beforeuse,thesurfacesandequipmentthatcookedorreadytoeatfoodcomesintocontactwith.Onlyusecleanutensilsandequipmentincludingdishclothsandteatowels.
iii. Whilefoodisbeingpreparedorproduced,keepchildrenincludinginfants,non-foodworkers,animalsandpetsoutofthepreparationarea.
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NoTe:Pets should always be kept out of the kitchen
iv. Ifyouareproducingorusingamedium/high-riskfood,youhavetostoreitinafridge.Aseparatefridgeisrequiredforthispurpose.Thefamilyfridgecannotbeused.Whereaseparatefridgeisrequired,ingredientswhichrequirerefrigeratedstorage,mustbestoredinthisfridge.Storecookedfoodaboverawfood.
v. Washyourhandsproperlyandfrequently,particularlyafterusingthetoilet,handlingrefuse,rawfoodetc.Makecertainthatyouhaveawashhandbasin/separatesinksolelyforuseforhandwashing,inorclosetothefoodpreparationarea.
vi. Youmustlimittheamountoffoodyouproducetotheamountthatyoucansafelyproduceinyourkitchen.Thiswilldependonthetypeoffoodyouproduce,thesizeofthekitchen,thestorageyouhaveandtherisksofcontaminationandcrosscontamination.
vii.Donotworkifyouareill,particularlyifsufferingfromvomiting/diarrhoea,infectedskinwounds,flu,coughingandinfectionsofthemouth,throat,eyesorears.
recoMMendations
i. Machinesusedforwashingordryingclothesshouldnotbelocatedinthekitchenorinanareawherefoodisstored.
ii. Youshouldhaveawashhandbasinforwashingyourhandsinthekitchen.
Prerequisites
Premises
wHat can go wrong (wHen tHe preMises are not suitabLe)?
i. Foodcanbecomecontaminatedasaresultofnormaldomesticactivities.
ii. Foodcanbecomecontaminatedfromtheenvironmentinwhichitispreparedorstored.
How can it be prevented?
i. Keeptheareaaroundthepremisescleanandtidy.
NoTe:This will help prevent the breeding of insects and prevent dirt being brought into the premises on shoes or boots.
ii. Maintaintheareasusedforfoodpreparationandstoragesothattheycanproperlycleaned.Thisincludesthetopsofpresses,ceilings,wallsandfloors.
iii. Makesurethatthereisnoflakingpaintandreplacedamagedtilesanddamagedgroutingbetweentiles.
iv. Makesurethatfloorsaredurableandthatfloorsandwallscanbecleaned.
v. Surfaceswhichwillbeincontactwithfoodmustbekeptingoodcondition,beeasytocleanandwherenecessary,todisinfect.Thematerialsusedmustbesmooth,washable,corrosion-resistantandnon-toxic.
vi. Makesurethatcountertopsandtablesetc.arefreeofcracksandcrevices.
vii.Providesufficientnaturalorartificialventilationsoastopreventcondensationontheceilingorwalls.
viii.Makecertainthattheleveloflightingissufficientatalltimestoallowfoodtobehandledsafely,andcleaningtobecarriedouteffectively.
ix. Keepornamentsandanyotherknick-knacksinthekitchenorfoodstorageareastoaminimum.Ifpresent,theymustbekeptclean.
x. Storecleaningchemicalssafelysoastopreventcontaminationoffood.
NoTe:Normal domestic finishes are suitable if they are in good repair and kept clean.
Guide to Good Hygiene Practice 11
Equipment
wHat can go wrong (wHen using equipMent)?
i. Unsuitableordamagedequipmentcanleadtothecontaminationoffood.
ii. Foodcanbestored,cookedand/orcooledatincorrecttemperaturesifequipmentisfaulty.
How can it be prevented?
i. Useonlydomesticscaleequipmentwhichwasmanufacturedforfooduseandwhichhasnotbeenusedforotherpurposes.
ii. Donotusebrokenorcrackedequipment.
iii. Makecertainthatthefridgesandfreezerarecapableofstoringfoodatthecorrecttemperature.
NoTe:Food in fridges must be kept at 5°C or lower and in a freezer at -18°C or lower.
iv. Checkfreezersregularlytomakesuretheyareworkingproperly.Usevisualclueslikefrostingonfood,anydefrosting,signsofwaterdamagetoboxesetc.
v. Haveequipmentinstalledsothatitdoesnotleadtothebuild-upofdirtin,underoraroundit.
vi. Maintainequipmentingoodrepair.
recoMMendations
i. Thekitchensinkshouldbeadoublesinksoastoallowequipmentandutensilstobewashedinonesinkandthenrinsedintheothersink.Alternatively,onesinkandadishwashershouldbeprovided.
ii. Fridgesshouldbefittedwithafridgethermometerwhichshowstheactualtemperatureratherthanadial.
iii. Thermometersshouldbetestedperiodicallytomakesuretheyareworkingproperly.Asimplecheckistoimmersethethermometerinicedwater(0°C)andboilingwater(100°).
Water and ice
wHat can go wrong (wHen using water and ice)?
i. Bothwaterandicecanbecontaminatedwithmicroorganisms,chemicalsorforeignbodies.
How can it be prevented?
i. Youmusthaveanadequatesupplyofpotablewater(drinkingwater),whichistobeusedwhenevernecessarytoensurefoodsarenotcontaminated.
ii. Useonlypotablewaterformakingice,washingfood,cookingandrinsingfoodcontactsurfaces.
iii. Youmustknowthesourceandqualityofthewateryouuse.Ifyouareonaprivatewell,itmustbeproperlymaintainedandthewatertreatedtomeetthelegalstandardsforpotablewater.
iv. Youmustknowtheinternalplumbingarrangementsinyourpremises.Theinternalplumbingmustbemaintainedinsuchaconditionthatitdoesnotcause,contributeto,orgiverisetoariskofnon-complianceofthepotablewaterwiththelegalstandards.
v. Onlywatertakendirectlyfromtheincomingpipe(fromtherisingmainifyouareonapublicsupplyorfromthewellifyouareonaprivatesupply)canberegardedaspotablewater.Watercannotberegardedasdrinkingwaterifithasbeenstoredinatankorifthesanitaryauthoritieshaveissuedawarningthatthewaterisunsuitablefordrinking.
vi. WatertakenfromaprivatewelloragroupschemecanonlyberegardedasdrinkingwaterifithasbeentestedatthepointofuseandatthefrequencyrequiredbyS.I.No.122of2014:EuropeanCommunities(DrinkingWater)Regulations,2014.ItmustcomplywiththeseRegulations.
Ifyouareonaprivatewell,youmusttakespecialcaretoensurethedrinkingwaterisnotcontaminated.Themainrisktoyourwelliscontaminationfromhumanoranimalwaste.ManyareasinIrelandhavehighgroundwatervulnerability,whichmakescontaminationofwellwatermorelikely.Ifyourwellisvulnerabletocontaminationandisnotproperlyconstructed,itispossiblethathumanoranimalwastefromseptictanks,landspreadingorrunofffromthesurroundinglandmayenteryourwell.Contaminatedwatercanmakeyouoranyonewhoconsumesthewaterill.Onewayofensuringthesafetyofprivatewellwateristotreatthewater,e.g.bychlorination.
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Ifyouareconcernedaboutyourwellwater,contactyourlocalauthorityoryourEHOforadvice.Ifyoususpectthatyourwatermaybecontaminated,itmaybeadvisabletoboilyourwateruntilyouhavehadyourwellwatertested.
FurtherinformationonprivatewellsisavailablefromtheEnvironmentalProtectionAgencyathttp://www.epa.ie/water/dw/hhinfo/
Cleaning
eFFective cLeaning
Tocleankitchenequipmentandutensils:
• Firstremovedebris
• Thenwashwithadetergent
• Rinse
• Thendisinfectwithnearboilingwaterorwithafoodgradedisinfectantwhichisnon-perfumedanddoesnotleavearesidue
Choppingboards,utensils,andequipmentusedincontactwithfood,shouldbechosensothattheycanbecleanedanddisinfectedinadishwasher.Ifthisisnotpossible,thetwosinkmethodofcleaninganddisinfectingutensilsandequipmentshouldbeused.Useonesinkforwashingwiththedetergentandtheotherforrinsinganddisinfecting.
Allfoodcontactsurfacesshouldbefirstcleanedwithadetergentsolutionandthenrinsedwithcleanwater.
Thesurfacesandequipment,includingfoodthermometers,thatreadytoeatfoodorcookedfoodcomesintocontactwith,mustbecleanedanddisinfected.Thiscanbedonebyusingwaterabove82°Corbyusingadisinfectantorasanitiser.Wherethesurfacescannotbedriedinair,thesurfacescanbedriedusingacleanclothorapapertowel.
wHat can go wrong (iF cLeaning is not done properLy)?
i. Dirtcanattractpestsorbeasourceoffoodformicroorganisms.
ii. Dirtydishcloths,floorclothsorteatowelscancausemicrobiologicalcontamination.
iii. Theuseofincorrectcleaningproductsorincorrectcleaningprocedurescancausethechemicalcontaminationoffood.
iv. Theuseofoldcloths,wirewooletc.cancausephysicalcontaminationoffood.
How can it be prevented?
i. Cleanthepremises,includingfittingsandfixturesandparticularlythoseitemsyouhandle,suchaselectricplugs,doorhandles,lightswitchesandbrushes,asfrequentlyasnecessarytoensurethatthepremisesarealwaysvisuallyclean.
ii. Cleanequipment,foodpreparationsurfaces,utensils,foodcontainers,crockery,etc.aftereachuseandbeforereuse,wherenecessary.
iii. Cleananddisinfectorsanitisebeforeuse,thesurfacesandequipmentthatcookedorready-to-eatfoodcomesintocontactwith.Thisincludesthermometers.
iv. Emptyandcleancontainersusedforstoringlooseflour,cereals,sugarandsimilarproducts,asfrequentlyasnecessaryandatleastonceeverymonth.
v. Keeptheextractionhoodcoverequipmentvisuallycleanandcleanitatleastonceeverythreemonths.
vi. Cleanreusablebinsaftereachuseifareusablebinisusedtocollectfoodwastewithinthepremises.
vii.Cleanupproductspillagesassoonaspossibleandneverleavethemovernight.
viii.Makecertainthatcleaningproductsareclearlylabelledormarkedandthattheyarestoredinaseparateareatofood.
ix. Nevertransfercleaningproductsintofoodcontainers.
x. Useonlyfoodgradedisinfectantsorsanitisersandusethematthecorrectconcentrations.
xi. Washanddisinfectorsanitise,reusabledishcloths,cleaningcloths,potscrubsetc.atleastdaily
xii.Emptythewaterusedtowashthefloorinanexternalgully.
NoTe:Market premises must be visually clean. Crockery, knives, spoons etc. and any surfaces with which ready-to-eat food comes in contact with, must be cleaned and disinfected or sanitised.
Guide to Good Hygiene Practice 13
recoMMendations
i. Cleaningasyougoisstronglyrecommended.
ii. Donotusethebrushesandcleaningequipmentthatyouusedforcleaninginthekitchenorfoodstorageareasforcleaningotherareas,particularlyyardsetc.
iii. Donotusespongesforcleaningastheyarevirtuallyimpossibletoclean.
iv. Clothsusedforcleaningfloorsshouldbeadifferentcolourtoothercloths.
v. Prepareacleaningchecklist.
Pest control
wHat can go wrong (iF pest inFestation occurs)
i. Foodcanbecontaminatedeitherdirectlyorindirectlybydomesticanimals,pestssuchasrodents,birdsandinsects.Theycancarrydiseasewhichcanbetransferredtofoodortheycanbeasourceoffoodpoisoningmicroorganisms.
How can it be prevented?
i. Ifevidenceofinfestationisfoundinoraroundthepremises,takeactiontoeliminateit.
ii. Donotallowdomesticanimalstoenterareaswherefoodisstoredorprepared.
iii. Donotuseflysprays,flypaperorchemicalflystripsinthekitchenwhilefoodisbeingprepared.
recoMMendations
i. Aflyscreenshouldbeinstalledonwindowsthatareopenedforventilation.
Waste disposal
wHat can go wrong (wHen storing or HandLing Food waste)?
i. Foodwasteifnotproperlystoredandhandled,canattractpestswhichinturncancausefoodpoisoning.
How can it be prevented?
i. Removerefusecontainerseverydayfromthekitchen.Thesecontainersmustbeclean.
ii. Whenfoodwastehastobestored,storeitinasealedcontaineroracoveredbin.
NoTe:Containers and bins used to store food waste should be kept on a surface that can be easily cleaned.
Personal hygiene
wHat can go wrong (wHen personaL Hygiene is ignored)?
i. Foodcanbecomecontaminatedasaresultofpoorhygienepractices.
How can it be prevented?
i. Donotprepareorhandlefoodifyouaresufferingfroman:
• Infectionofthemouth,throat,nose,earsoreyes
• Infectiousskindisorder
• Illnesswithanyofthefollowingsymptoms–apersistentcough,fever,diarrhoeaorvomiting
ii. Donotpreparefood,forsaleorsupply,ifanymemberofthehouseholdissufferingfromdiarrhoeaorvomiting.
iii. Washyourhands,includingforearmswhenexposed,usinganon-perfumedsoap,asfrequentlyasnecessarytokeepthemcleanandalways:
• Beforestartingworkorafterabreak
• Afterhandlingorpreparingrawfood
• Beforehandlingcookedorready-to-eatfood
• Afterhandlingwaste
• Aftercleaningduties
• Afterusingthetoilet
• Afterblowingnose,sneezingorcoughing
• Aftereating,drinking,smokingorusingaphone
• Aftercollectionofgardenproductsortheremovalofoutdoorfootwear
iv. Donotsmoke,drink,eatorchewgumwhilepreparingorhandlingfood.
v. Whenhandlingorpreparingfood:
• Wearacleanapronorequivalentprotectiveclothing
• Keepyourfingernailscleanandshortandfreeofnailvarnishorfalsenails
• Donotwearjewelleryexceptforplainweddingringsandsleeperearrings
• Donotwearexcessiveperfume,deodorantoraftershave
CoUNTRy MARkeTs LiMiTed | Food sAFeTy AUTHoiRyT oF iReLANd14
vi. Disposableglovescanbeeffectiveinhelpingpreventthetransferoffoodpoisoningmicroorganismsontofood.Ifyouweardisposablegloves:
• Handsmustbewashedthoroughlybeforeandafteruse
• Glovesmustonlybeusedonce.Changeglovesbetweentasks,e.g.aftertouchingrawmeat,poultry,fish,eggs,beforetouchingready-to-eatfoods,afteremptyingbins,aftercleaning,afterhandlingmoneyetc.
• Discardusedglovesaftereachtask
recoMMendations
i. Longhairshouldbetiedback.Ahairnetshouldbewornwhenpreparingfood.Thereasonistopreventhairfromenteringthefood.
Personal facilities
wHat can go wrong (wHen personaL FaciLities are not adequate)?
i. Inadequatefacilitiescancontributetopoorpersonalhygienepractices.
How can it be prevented?
i. Makecertainthatthereisawashhandbasin,withhotandcoldrunningwater,closetothefoodpreparationarea.
ii. Makecertainthatthereissoapandsingleusehandtowelsclosetothehandwashingfacilities.
iii. Theremustbeatoiletwithinthepremises.Thetoiletcannotleaddirectlyintothekitchenorotherfoodareas,anditmustbeventilatedeitherbyanoutsidewindoworbyanextractionfan.
NoTe:The use of a nail brush is not recommended unless it is kept in a sterilising solution.
NoTe:The use of liquid bactericidal soap in a dispenser is recommended. The use of disinfectant wipes for hands is also recommended where high-risk food is being prepared.
Training
wHat can go wrong (iF training in Hygiene is inadequate)
i. Foodcanbecomecontaminatedduetolackofknowledgeoffoodhygiene.
How can it be prevented?
i. Ifyouareinvolvedinpreparingorproducingfoodyoumustbeinstructedand/ortrainedinfoodhygienetoallowyoutodoyourjobsafely.Allfoodhandlersshouldbeinstructedinbasicfoodhygienebeforetheystartwork.
ii. Ensurethatthetrainingaddresses:
• Thereasonsforgoodhygienepractices
• Thecausesandpreventionoffoodpoisoningandfoodspoilage
• Personalhygiene
• Cleaning
• Pestsandpestcontrol
iii. Makecertainthatyouandanyonehelpingyouisawareofthecontentsofthisguideandofthebasicprinciplesoffoodhygiene.
TheFSAIhasproducedarangeoftrainingmaterialintraditionalandine-learningformatwhichisavailableatwww.fsai.ie
Guide to Good Hygiene Practice 15
Purchasing
Collection and delivery of food
Storing food ingredients
Food preparation Thawing frozen food
Harvesting of garden produce
Cooking/Baking Jam/HoneyServing food
Cooling food
Packaging
Storing the food produced
Transporting the food produced
Serving teas Food display
Flow diagram
CoUNTRy MARkeTs LiMiTed | Food sAFeTy AUTHoiRyT oF iReLANd16
Food Production
reasons For controLLing tHe teMperature oF Food
Controllingthetemperatureofhighandcertainmedium-riskfoodfromthetimeofpurchasingyouringredientstothesaleofyourproductsatthemarket,iscriticaltofoodsafety.
Thetemperatureofhighandcertainmedium-riskfoodmustbecontrolledto:
• Preventfoodpoisoning
• Controltheincreaseinnumberofmicroorganisms
Therearesomemicroorganismswhichifpresentinfood,willcausefoodpoisoning.Thereareothermicroorganismswhichproducetoxins.Thesetoxinswhicharepoisonouschemicals,canalsocausefoodpoisoning.
Normalcookingwilldestroyfoodpoisoningmicroorganisms,butwillnotdestroyalltoxins.Toprotectpublichealth,youmustmakeeveryefforttokeepthenumberofmicroorganismsonfoodtoaminimum.Thiswillreducetheriskoftoxinsbeingpresentatasufficientleveltocausefoodpoisoning.
Holdperishablerawfoodatorbelow5°C.Thiswillhelppreventthegrowthofthosemicroorganismswhichcouldcausefoodpoisoning.
Forcookedfood,eatorservethefoodimmediatelyaftercooking.Wherethisisnotpossible,holdthefoodatorabove63°C,orcoolitto5°Corbelowimmediatelyaftercooking.Thiswillhelppreventthegrowthofthosemicroorganismswhichcouldcausefoodpoisoning.
Ifthegrowthofmicroorganismswhichcouldcausefoodpoisoningisreduced,soalsowillthegrowthofthosemicroorganismwhichcausefoodspoilage.Thiswillbeofbenefitinextendingtheshelf-life.
Purchasing
wHat can go wrong (wHen purcHasing Food or packaging)?
i. Thefoodoringredientsyoubuymaybecontaminated.
ii. Packagingmaterialthatcomesincontactwithfoodmaybeunsuitableormaybecontaminated.
How can it be prevented?
i. Onlybuyfood,foodingredientsandfoodpackagingfromsupplierswhoyoubelievewillsupplysuitableandsafeproducts.
ii. Keeparecordofthenamesandaddressesofwhoyoubuyyourfoodandpackagingfrom.
iii. Don’tbuymorefoodthanyouneed.
Collection of food
wHat can go wrong (wHen coLLecting Food FroM tHe superMarket or casH and carry)?
i. Iffoodwhichshouldbekeptinafridgeisnotkeptcold,microorganismscangrowonthefood.Theycanalsogrowonfrozenfoodifitisallowedtothaworpartiallythaw.
ii. Crosscontaminationcanoccurifdifferenttypesoffoodarenotsegregated,e.g.cookedandothergroceriessuchasrawmeat.
iii. Foodcanbecontaminatedbychemicals,foreignmateroradirtyvehicle.
How can it be prevented?
i. Whencollectingfoodmakesurethat:
• Theinteriorofthevehicleusediscleanandfreefromconditionsthatcouldcausethecontaminationoffood
• Reusablecontainers,suchastrays,boxesandshoppingbagsifused,areclean
• Chilledfoodistransportedunderrefrigeratedconditionsifitisnotforimmediateuse
• Frozenfoodistransportedunderrefrigeratedconditionsifitisnotforimmediateuse
• Rawfoodswhichcouldcontainharmfulmicroorganismsaresegregatedfromready-to-eatfoods
• Cookedorready-to-eatfoodisnotplacedbelowrawfood
Guide to Good Hygiene Practice 17
• Domestic,gardenandotherchemicals,includingdetergentsandtoiletries,arenottransportedwithfoodunlesstheyaretotallysegregatedfromit
• Makesurefoodiswithindate,especiallyfoodwitha‘use-by’date
NoTe:Insulated or other containers may be used to transport chilled food once the temperature does of the food does not exceed 5°C. They may also be used to transport frozen food if the food doesn’t thaw or partially thaw during transportation.
NoTe:Raw foods which could contain harmful microorganisms include fish and fish products, meat and meat products, poultry and poultry products, egg and egg products, fruit and vegetables.
ii. Transferthefoodyoucollectintosuitablestoragewithoutdelay
Harvesting garden products
wHat can go wrong (wHen Harvesting garden products)?
i. Gardenproducemaycontaininsectsand/ormicroorganisms.Itmayalsocontainresiduesofherbicidesorpesticides.
ii. Yourclothingandfootwearcanbecomedirtywhencollectinggardenproduce.Thisdirt,ifbroughtintothekitchen,cancausefoodcontamination.
How can it be prevented?
i. Whenharvestingvegetables,removeroots,clayandinsectsfromthevegetablesbeforebringingthemintothefoodpreparationarea.
ii. Whencollectingfruit,removeanyinsectspresentbeforebringingthefruitintothefoodpreparationarea.
iii. Harvestedfruitandvegetablesmustbethoroughlywashedbeforeuse.Caremustbetakentoavoidcontaminationofcleanproduce.Thisisparticularlyimportantforfruit,vegetablesandleafygreenswhichwillnotbecooked.
iv. Keepdirtyeggsseparatefromcleaneggs.Cleandirtyeggsbeforebringingthemintothekitchenorthefoodpreparationarea.Youmustusetheeggsyouhavecleaned,immediatelyaftercleaning.
v. Makesurethatdirtfromthegarden,outhouses,henhousesetc,isnotbroughtintothekitchenorotherfoodpreparationareasonyourclothingorfootwear.
NoTe:You must wash your hands after collecting garden produce or removing outdoor footwear.
vi. Ifyouuseherbicidesorpesticidesonlyusetheminaccordancewiththesuppliers’instructions.
recoMMendation
i. Theuseofherbicidesandpesticidesisnotgenerallyrecommended.Ifyouuseherbicidesand/orpesticides,youshouldkeepalistoftheherbicidesand/orpesticidesusedandwhentheywereused.
“ Normal cooking will destroy food poisoning microorganisms, but will not destroy all toxins. To protect public health, you must make every effort to keep the number of microorganisms on food to a minimum.”
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Storing food ingredients
wHat can go wrong (wHen storing Food ingredients)?
i. Foodcanspoilandbecomeunusableifitiskeptfortoolong.
ii. Ifperishableorhigh-riskfoodisnotkeptcold,harmfulmicroorganismscangrowonthefood.
iii. Foodcanbecontaminatedifitisstoredwithgardenorotherchemicals
iv. Drygoodssuchasflour,cereals,riceandsugarmaycontainmitesorweevils.
How can it be prevented?
i. Thekitchenmustbelargeenoughfordifferenttypesoffoodtobestoredseparately.Thiswillreducethedangerofcrosscontamination.
ii. Storedrygoodsincludingflour,grainsandcerealsinanareawhichisclean,dryandfreeofcondensation.Ifbinsareusedforstorage,keepthemcoveredanddonottopthemup.
iii. Foodmustnotbestoreddirectlyonthefloor.
iv. Storeperishableandhigh-riskfoodingredientsinafridge.
v. Keepthefridgeat5°Corlower.Keepthefreezerat-18°Corlower.Thisdoesnotapplyduringthedefrostcycle.
vi. Foodforbusinessandthehouseholdshouldbeseparated.
vii.Donotusefoodwhichhaspassedits‘use-by’date.Usetheoldestfoodfirst.
viii.Whereyouareproducingfood,forsaleorsupply,whichishigh-riskfood,youmuststoreitinaseparatefridgetothefamilyfridge.
ix. Donotstorecookedorready-to-eatfoodinthesamefridgeasrawfoodunlessthecookedandready-to-eatfoodisbothcoveredandseparated.Donotstorerawfoodabovecookedorready-to-eatfood.Thiswillpreventcross-contamination.
x. Donotstoredomestic,gardenorotherchemicalsincludingdetergentsandtoiletries,withfood.Onnoaccountcananychemicalsbetransferredtofoodcontainersorcontainerssimilartothoseusedforfood.
xi. Donotstoregardenorotherchemicalsinthekitchenorinafoodstoragearea.
recoMMendations
i. Fridgesshouldbefittedwithathermometer.Aprobethermometershouldbeusedtochecktemperature.
ii. Drygoodsshouldbestoredinliddedairtightcontainers.
Thawing frozen food
wHat can go wrong (wHen tHawing Food)?
i. Microorganismscangrowwhilefoodisbeingthawed.Theyoftengrowonthesurfaceoffoodifthesurfacetemperatureofthefoodrisesabove5°C.
ii. Iffoodisnotfullythawedbeforeitiscooked,thecentreofthefoodmaynotbefullycooked.Thiscouldresultinthesurvivaloffoodpoisoningmicroorganisms.
How can it be prevented?
i. Thawfoodcompletelybeforecookingit,unlessthefoodisnormallycookedfromthefrozenstate.
ii. Alwaysthawfrozenfoodwhichcannotbecookedfromfrozenina:
• Fridge
• Microwaveovenwithaproperthawingcycle
NoTe: A microwave oven is not suitable for thawing large joints of meat or whole poultry.
iii. Makecertainthatthefoodisfullythawed(between-1°and+3°C)bycheckingthecentreofthefood.Checkforiceinthefoodusingyourhand,askeweroraprobethermometer.Useacleanthermometerandsanitiseitafteruse.Withpoultry,checkthejointsareflexible.
iv. Asageneralrule,youshouldnotrefreezefood.However,youcandefrostfood,cookitandfreezeitagain.
Guide to Good Hygiene Practice 19
Food preparation
wHat can go wrong?
i. Crosscontaminationcanoccurwhenfoodisbeingprepared.
ii. Harmfulmicroorganismscangrowifthetemperatureofanypartofthefoodremainsbetween5°Cand63°Cfortoolong.
iii. Foreignmattersuchashairs,fliesandflakingpaintcanenterfoodwhenitisbeingprepared.
How can it be prevented?
i. Useseparateequipmentandutensilsforready-to-eatfoodandrawfood.Thisincludesknivesandbowls.
ii. Useseparateworksurfaces,includingchoppingboards,forready-to-eatfoodandforrawfood.Choppingboardscanbemadeofwoodorplastic.
iii. Donotprepareready-to-eatfoodonachoppingboardorothersurfacewhichwasusedtopreparerawmeat,rawfishorrawpoultry.
iv. Makecertainthatallready-to-eatfoodisphysicallyseparatedfromrawfood.
v. Keepthetimethefoodspendsoutsideofthefridgeasshortaspossible.Takesmallquantitiesoffoodoutofthefridgeatatime
vi. Washvegetables(withtheexceptionofonionsandhardcabbage)andfruitbeforeuse.
vii.Whenhandlingcleanfoodutensils,crockery,glassware,cutleryetc.handlethemonlybythesurfaceswhichdonotcomeintocontactwithfood.
viii.Usefrozenfoodwithin24hoursofthawing.
ix. Useonlypasteurisedeggs,eggsfromaSalmonellafreeflock,eggsproducedundertheBoardBiaEggQualityAssuranceSchemeoreggsproducedunderanequivalentqualityassuranceschemetoproduceuncooked/lightlycookedready-to-eateggproductssuchasmayonnaiseandpavlova.
NoTe:If you are using your own eggs from your own farm, the flock (regardless of the size) must be registered under animal health regulations with DAFM. The FSAI recommends that the flock is periodically tested for Salmonella. In this way, you can demonstrate to your EHO that you have considered the risk and are verifying controls by flock testing. Testing certificates should suffice as documentary evidence of these controls. You may also use local farm eggs that are stamped and graded in compliance with the egg marketing legislation. The stamp is sufficient to demonstrate the safety of the egg as these flocks have to be tested for Salmonella under the control of DAFM.
recoMMendations
i. Donotweargloveswhenhandlingfoodunlesstheyaredisposablegloves.Boththeinsideandtheoutsideoftheglovesmustbeclean.
NoTe:Gloves can cause hands to perspire if they are worn for long periods. This perspiration can be a source of food poisoning microorganisms.
ii. Equipmentshouldbecolourcodedwheredifferenttypesoffoodareprepared.Thefollowingisthegenerallyacceptedcolourcode:
a. Blue–Rawfish
b. Red–Rawmeat
c. Green–Saladandfruit
d. White–Dairyandbakingproducts
e. Yellow–Cookedmeats
f. Brown–Vegetables
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Cooking/Baking
wHat can go wrong (wHen cooking or baking Food)?
i. Foodpoisoningmicroorganismscansurviveiffoodisnotfullycookedorbaked.Themicroorganismsthatsurvivecanthenrapidlyincreaseinnumber,undertherightconditions.
ii. Foodcanbecontaminatedbytheequipmentusedtostirortowhiskfood,iftheequipmentisusedforraworpartiallycookedfoodandthenforcookedfoodwithoutcleaning.
iii. Adirtycookerythermometercancontaminatefood.
How can it be prevented?
i. Treatbakeryproductswhichcontainhigh-riskfillings,ashigh-riskfoods.
ii. Whenaddingahigh-riskfillingtoabakeryproduct,addthefillingeithercold(5°Corlower)orhot(63°Corhigher).
iii. AsrawflourmaycontainmouldandsometimesSalmonella,makecertainthatbakedproductsarenotcontaminatedbyrawflour.
iv. Followmanufacturer’sinstructionswhenusingmicrowaveovensforcooking.
recoMMendations
i. Astherecanbecoldspotsinmicrowaveovens,theyarenotrecommendedforcookingfoodproductswhichcouldcontainfoodpoisoningmicroorganisms.Thepresenceofcoldspotscouldresultinpartofthefoodnotreachingtherequiredtemperaturethatisnecessarytokillallfoodpoisoningmicroorganisms.Inaddition,microwaveovensloosepowerovertime.
Cooling food
wHat can go wrong (wHen cooLing Food)?
i. Foodmaybecomecontaminatedasaresultcrosscontamination.
ii. Harmfulmicroorganismsmaygrowonorinfoodifitnotcooledquickly.
How can it be prevented?
i. Coolfoodasquicklyaspossibleto5°Corloweraftercooking/baking.Placeinthefridgewithintwohours.Thiswouldnotbenecessaryforfoodssuchasbreadwhicharenotnormallystoredinafridge.
NoTe:Placing very hot food in a fridge can result in the fridge becoming too warm. This can cause other food in the fridge to increase in temperature.
ii. Whencoolingfoodmakesurethatcrosscontaminationdoesnotoccur.
NoTe:You cannot use your kitchen for domestic activities while food is being cooled in the open.
recoMMendations
Tocoolfoodquickly:
• Divideitintosmallerportionsorspreadoutthefoodinshallowtrays.Liquidscanbestirredregularlytospeedupcooling
• Placefoodinacontainerwhichisinturnplacedinacontainerofice
• Movefoodtoacoolerarea
Guide to Good Hygiene Practice 21
Jam making
wHat can go wrong (wHen Making jaM)?
i. Fruitmaycontaininsects,foreignmatterandchemicals,suchasinsecticide.
ii. Mouldcangrowonjamifthereisnotenoughsugarinthejam.
iii. Jarsusedforjamcanbeasourceofcontamination.
How can it be prevented?
i. Pickoverfruittoremoveanyforeignmatter
ii. Makecertainthatthereisatleast6kgofsugarforevery10kgoffinishedjam.
iii. Inspecteachjaranddiscardanyjarsthataredamagedorwhereyouhaveanysuspicionthattheyhavebeenusedfornon-fooditemsormaterials.
iv. Washalljars,re-inspectthemandthesterilisethem.
v. Pourthejamwhilehotintohotsterilejarsandthensealthejarwithajamcoverorasterilisedlid.
recoMMendations
i. Tosterilisejars,putcleanjarsintoanovenpreheatedto180°C,foratleastfiveminutes.Tosteriliselids,sterilisetheminboilingwater.Alternatively,jarscanbewashedinthedishwasheronahotcycleandbeallowedtoairdryinthedishwasher.
Honey
wHat can go wrong (wHen separating and packing Honey)?
i. Honeycanbecomecontaminatedfromtheequipmentusedtoseparateitorfromtheenvironmentinwhichitisseparated.
ii. Honeycanpickupcontaminationfromthejarsinwhichitispacked.
How can it be prevented?
i. Makecertainthattheextractoriscleanandfreefromrust.
ii. Screentheextractedhoneytoremoveforeignbodiesandwax.
iii. Makesurethatthecontainersusedtostorebulkhoneyarebothcleanandairtightandhavenotbeenusedfornon-foodproducts.
iv. Inspecteachjaranddiscardanyjarsthataredamagedorwhereyouhaveanysuspicionthattheymayhavebeenusedfornon-fooditemsormaterials.
v. Washalljars,re-inspectthemandthensterilisethem
vi. Keepthehoneyhouseclean,whenitisinuse.
vii.Whereyouhaveaseparatehoneyhouse,itmustcontainawashhandbasin.
recoMMendations
i. Theextractorshouldbemadeofstainlesssteel.
ii. Storetheextractedbulkhoneyinairtightcontainerswiththeminimumamountofairpresentinthecontainer.
iii. Whenbottlinghoney,placethebulkcontainerinaheatedcabinet,atamaximumtemperatureof46°Cforthreedaysandthenfilterthehoneythroughnylonorganzaoranequivalentfilterintoabottler.
iv. Placethebottleinaheatedcabinet,atamaximumtemperatureof40°Cfor24hourstoremoveairbubblesandthenfillthehoneyintosterilejars.
v. Tosterilisejars,putcleanjarsintoanovenpreheatedto180°C,foratleastfiveminutes.
vi. Forcombhoney,cleanthesectionandpackinstandardcontainersforsale.
vii.Forcutcombhoney,packitinastandardcontainerforsale.
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NoTe:The Federation of Irish Beekeepers’ Associations provides labels which help ensure traceability.
DAFMhasproducedanumberofpublicationsonhoneyincluding:The Beekeepers Ideal Honey House; DAFM Beekeeper’s Inspections – Common Inspection Issues and their Solutions and Lead Contamination in Honey, October 2013.Theyareavailableathttp://www.agriculture.gov.ie/farmingsectors/beekeepinghoney/
Storing food produced
wHat can go wrong (wHen storing tHe Food tHat was produced)?
i. Foodcanspoilandbecomeunfittoeatifitiskeptfortoolong.
ii. Harmfulmicroorganismscangrowonhigh-riskfoodifthetemperatureinthefridgeistoohigh.
iii. Chemicalscontaminationcanoccuriffoodisstoredwithdomestic,gardenorotherchemicals.
iv. Crosscontaminationcanoccur.
How can it be prevented?
i. Foodshouldbecovered,storedincleancontainersorwrappedtopreventcontamination,dryingoutorbeingtaintedbyotherfood
ii. Storehigh-riskfoodinafridgeorafreezer
NoTe:You must have a separate fridge for the food you produce if it has to be stored in a fridge.
iii. Keepthetemperatureofthefridgebetween5°Corlowerandfreezersat-18°Corlower(donotputhotfoodinthefridge;donotleavethedooropenoropenthedoortoooften).
iv. Neverstorecookedorready-to-eatfoodbelowrawfood.
v. Foodthatdoesnotrequirerefrigeratedstorageshouldbestoredinasuitablestoragearea.Thisstorageareamustbelargeenoughsothatthefoodyouproduceisseparatefromotherfoods.
vi. Storedrygoodsinaclean,drystorageareafreefromcondensationandpests.
vii.Donotstoredomestic,gardenorotherchemicals,includingdetergentsandtoiletries,withfood.
recoMMendations
i. Storedcookedfoodshouldbelabelledproperlywiththedateofpreparation.
ii. Foodshouldbeusedonafirstinfirstoutbasis.
Guide to Good Hygiene Practice 23
Transporting the food produced
wHat can go wrong (wHen transporting tHe Food you produced)?
i. Microorganismscangrowonchilledfoodifitisnotkeptcold.
ii. Crosscontaminationcanoccurifdifferenttypesoffoodarenotsegregated.
iii. Foodcanbecontaminatedbychemicals,foreignbodiesoradirtyvehicle.
How can it be prevented?
i. Whentransportingthefoodwhichyouproducemakesurethat:
• Theinteriorofthevehicleyouuseiscleanandfreefromconditionsthatcouldcausethecontaminationoffood
• Reusablecontainers,suchastraysandboxesifused,areclean
• High-riskfoodistransportedinpre-cooledinsulatedcontainers(ice-packscanbeusedforthispurpose)
• Frozenfoodistransportedunderrefrigeratedconditions
• Hotfoodismaintainedabove63°C
• Rawfoodswhichcouldcontainharmfulmicroorganismsaresegregatedfromoneanother
• Cookedorready-to-eatfoodissegregatedfromrawfood
• Cookedorready-to-eatfoodisnotplacedbelowrawfood
• Thefoodisplacedincleancontainersorcleanpackaging
• Flowers,pottedplantsandcraftitemsaresegregatedfromfood
• Domestic,gardenandotherchemicals,includingdetergentsandtoiletries,arenottransportedwithfoodunlesstheyaretotallysegregatedfromit
NoTe:When transporting chilled food, the core temperature must not exceed 5°C.
NoTe:Raw foods which could contain harmful microorganisms include fish and fish products, meat and meat products, poultry and poultry products, egg and egg products, fruit and vegetables.
Display of food (when sold in a market)
wHat can go wrong (wHen dispLaying Food For saLe)?
i. Microorganismscangrowifthetemperatureofthefoodrisesabove5°C.
ii. Handlingoffoodorsneezingorcoughingoverfoodcancausecontamination.
iii. Displayingfoodinadustyordirtyenvironmentcancausefoodcontamination.
iv. Animals,insectsandfliescancausecontamination.
How can it be prevented?
i. Displayallhigh-riskfoodinpackages,coveredorotherwisesuitablyprotected.
ii. Keephigh-riskfoodininsulatedcontainersandbelow5°Cuntilimmediatelybeforethemarketisopened.
iii. Ifhigh-riskfoodisdisplayedatroomtemperature,onlydisplayasmuchfoodaswillbesoldwithin60minutes.Donotsellorsupplyhigh-riskfoodwhichhasbeenondisplayformorethan60minutes.
iv. Displayready-to-eatfoodinaseparateareatorawfood.Rawfoodincludesvegetablesandeggs.
v. Displayflowers,pottedplantsandcraftworkonaseparatecountertofood.
vi. Avoidcrosscontaminationwhenpackingandstoringcustomer’sorders.
recoMMendations
i. Displaytheminimumquantitypossibleofhigh-riskfood.Thepurposeofthisistopreventthefoodondisplayfromreachingroomtemperature.
ii. Handlereusablefoodcontainerswithcareanddonotstoretheminthesalesarea.Onlydisplaytheamountofhigh-riskfoodsthatwillbeconsumedwithin60minutesofbeingputondisplay.
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Serving teas (when served at a market)
wHat can go wrong (wHen serving teas)?
i. Crockeryandutensilsmaybecomecontaminatedwithmicroorganisms.
How can it be prevented?
i. Makecertainthatallcrockeryandutensilsarecleanandthatanycrackedcrockeryisthrownout.
ii. Suitablefacilitiesmustbeavailableorarrangementsinplacetocleancrockeryandutensils.
records
Thefollowingmustbekept:
i. Alistofsuppliersoffoodandpackaging
ii. Thequantityandtypeoffoodproducedonadailyorweeklybasisasappropriate
iii. Thetemperatureofallfridgesandfreezers,takenatleastonceperweek
NoTe:The temperature of fridges and freezers should be checked daily but need only be recorded weekly.
NoTe:A small diary may be used for keeping these records. The records must be kept for a year.
iv. Laboratoryreportsforwatertestingifyouareonaprivatewellorgroupscheme
“ Display the minimum quantity possible of high-risk food. The purpose of this is to prevent the food on display from reaching room temperature.”
Guide to Good Hygiene Practice 25
Appendix A: Food LawThespecificrequirementsoffoodlawnowgenerallycomefromEUlegislation.TheEUlegislationisthentransposedintoIrishlawbyStatutoryInstruments(S.I.s)wheretheoffences,penaltiesandenforcementpowersaresetout.Youneedtoreadbothtogether.
Asthisguidancefocusesonthehygienerequirements,theyhavebeenincludedhere.DetailsontheotherlegislationmentionedinthisguidanceareavailableontheFSAIwebsiteunderlegislationatwww.fsai.ie
Hygiene of Foodstuffs Regulations
RelevantextractsfromRegulation(EC)No852/2004onthehygieneoffoodstuffsandtheEuropeanCommunities(HygieneofFoodstuffs)Regulations,2006[S.I.No.369of2006]:
Regulation (eC) No 852/2004 on the hygiene of foodstuffs
Article 4
generaL and speciFic Hygiene requireMents
1. FoodbusinessoperatorscarryingoutprimaryproductionandthoseassociatedoperationslistedinAnnexIshallcomplywiththegeneralhygieneprovisionslaiddowninpartAofAnnexIandanyspecificrequirementsprovidedforinRegulation(EC)No853/20042.
2. Foodbusinessoperatorscarryingoutanystageofproduction,processinganddistributionoffoodafterthosestagestowhichparagraph1appliesshallcomplywiththegeneralhygienerequirementslaiddowninAnnexIIandanyspecificrequirementsprovidedforinRegulation(EC)No853/2004.
3. Foodbusinessoperatorsshall,asappropriate,adoptthefollowingspecifichygienemeasures:
(a) compliancewithmicrobiologicalcriteriaforfoodstuffs;
(b) proceduresnecessarytomeettargetssettoachievetheobjectivesofthisRegulation;
(c) compliancewithtemperaturecontrolrequirementsforfoodstuffs;
(d) maintenanceofthecoldchain;
(e) samplingandanalysis.
4. Thecriteria,requirementsandtargetsreferredtoinparagraph3shallbeadoptedinaccordancewiththeprocedurereferredtoinArticle14(2).Associatedsamplingandanalysismethodsshallbelaiddowninaccordancewiththesameprocedure.
5. WhenthisRegulation,Regulation(EC)No853/2004andtheirimplementingmeasuresdonotspecifysamplingoranalysismethods,foodbusinessoperatorsmayuseappropriatemethodslaiddowninotherCommunityornationallegislationor,intheabsenceofsuchmethods,methodsthatofferequivalentresultstothoseobtainedusingthereferencemethod,iftheyarescientificallyvalidatedinaccordancewithinternationallyrecognisedrulesorprotocols.
6. FoodbusinessoperatorsmayusetheguidesprovidedforinArticles7,8and9asanaidtocompliancewiththeirobligationsunderthisRegulation.
2 Regulation(EC)No853/2004layingdownspecifichygienerulesforfoodofanimalorigin
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Article 5
Hazard anaLysis and criticaL controL points
1. Foodbusinessoperatorsshallputinplace,implementandmaintainapermanentprocedureorproceduresbasedontheHACCPprinciples.
2. TheHACCPprinciplesreferredtoinparagraph1consistofthefollowing:
(a) Identifyinganyhazardsthatmustbeprevented,eliminatedorreducedtoacceptablelevels;
(b) Identifyingthecriticalcontrolpointsatthesteporstepsatwhichcontrolisessentialtopreventoreliminateahazardortoreduceittoacceptablelevels;
(c) Establishingcriticallimitsatcriticalcontrolpointswhichseparateacceptabilityfromunacceptabilityfortheprevention,eliminationorreductionofidentifiedhazards;
(d) Establishingandimplementingeffectivemonitoringproceduresatcriticalcontrolpoints;
(e) Establishingcorrectiveactionswhenmonitoringindicatesthatacriticalcontrolpointisnotundercontrol;
(f) Establishingprocedures,whichshallbecarriedoutregularly,toverifythatthemeasuresoutlinedinsubparagraphs(a)to(e)areworkingeffectively;and
(g) Establishingdocumentsandrecordscommensuratewiththenatureandsizeofthefoodbusinesstodemonstratetheeffectiveapplicationofthemeasuresoutlinedinsubparagraphs(a)to(f).
Whenanymodificationismadeintheproduct,process,oranystep,foodbusinessoperatorsshallreviewtheprocedureandmakethenecessarychangestoit.
3. Paragraph1shallapplyonlytofoodbusinessoperatorscarryingoutanystageofproduction,processinganddistributionoffoodafterprimaryproductionandthoseassociatedoperationslistedinAnnexI.
4. Foodbusinessoperatorsshall:
(a) providethecompetentauthoritywithevidenceoftheircompliancewithparagraph1inthemannerthatthecompetentauthorityrequires,takingaccountofthenatureandsizeofthefoodbusiness;
(b) ensurethatanydocumentsdescribingtheproceduresdevelopedinaccordancewiththisArticleareup-to-dateatalltimes;
(c) retainanyotherdocumentsandrecordsforanappropriateperiod.
5.DetailedarrangementsfortheimplementationofthisArticlemaybelaiddowninaccordancewiththeprocedurereferredtoinArticle14(2).SucharrangementsmayfacilitatetheimplementationofthisArticlebycertainfoodbusinessoperators,inparticularbyprovidingfortheuseofproceduressetoutinguidesfortheapplicationofHACCPprinciples,inordertocomplywithparagraph1.Sucharrangementsmayalsospecifytheperiodduringwhichfoodbusinessoperatorsshallretaindocumentsandrecordsinaccordancewithparagraph4(c).
Annex ii Chapter iii
Requirementsformovableand/ortemporarypremises(suchasmarquees,marketstalls,mobilesalesvehicles),premisesusedprimarilyasaprivatedwelling-housebutwherefoodsareregularlypreparedforplacingonthemarketandvendingmachines
1. Premisesandvendingmachinesare,sofarasisreasonablypracticable,tobesosited,designed,constructedandkeptcleanandmaintainedingoodrepairandconditionastoavoidtheriskofcontamination,inparticularbyanimalsandpests.
2. Inparticular,wherenecessary:
(a) appropriatefacilitiesaretobeavailabletomaintainadequatepersonalhygiene(includingfacilitiesforthehygienicwashinganddryingofhands,hygienicsanitaryarrangementsandchangingfacilities);
(b) surfacesincontactwithfoodaretobeinasoundconditionandbeeasytocleanand,wherenecessary,todisinfect.Thiswillrequiretheuseofsmooth,washable,corrosion-resistantandnon-toxicmaterials,unlessfoodbusinessoperatorscansatisfythecompetentauthoritythatothermaterialsusedareappropriate;
(c) adequateprovisionistobemadeforthecleaningand,wherenecessary,disinfectingofworkingutensilsandequipment;
Guide to Good Hygiene Practice 27
(d) wherefoodstuffsarecleanedaspartofthefoodbusiness’operations,adequateprovisionistobemadeforthistobeundertakenhygienically;
(e) anadequatesupplyofhotand/orcoldpotablewateristobeavailable;
(f) adequatearrangementsand/orfacilitiesforthehygienicstorageanddisposalofhazardousand/orinediblesubstancesandwaste(whetherliquidorsolid)aretobeavailable;
(g) adequatefacilitiesand/orarrangementsformaintainingandmonitoringsuitablefoodtemperatureconditionsaretobeavailable;
(h) foodstuffsaretobesoplacedastoavoidtheriskofcontaminationsofarasisreasonablypracticable.
european Communities (Hygiene of Foodstuffs) Regulations, 2006 [s.i. No. 369 of 2006]
Regulation 4
(1)AfoodbusinessoperatorwhofailstocomplywiththegeneralhygienerequirementslaiddowninAnnexIItotheECRegulation3isguiltyofanoffence.
(2)Whereafoodbusinessoperatorderogatesfromthegeneralhygienerequirementsreferredtoinparagraph(1)inaccordancewiththederogationssetdowninCommissionDirective96/3/ECof26January1996,asamendedbyCommissionDirective2004/4/ECof15January2004,andinCommissionDirective98/28/ECof29April1998,heorsheisnotguiltyofanoffence.
(3)AfoodbusinessoperatorwhofailstoadoptanyspecifichygienemeasuresrequiredinaccordancewithArticle4(3)(b),(c),(d)or(e)oftheECRegulation,wherethecriteria,requirementsortargetsreferredtoinArticle4(4)havebeenadoptedinrespectofthatspecifichygienemeasureinaccordancewithArticle14(2)oftheECRegulation,isguiltyofanoffence.
(4)AfoodbusinessoperatorwhofailstocarryoutsamplingandanalysismethodslaiddowninaccordancewithArticle14(2),asreferredtomethodslaiddowninaccordancewithArticle14(2)
Regulation 5
(1)AfoodbusinessoperatorwhofailstocomplywiththerequirementsofArticle5(1)and(2)oftheECRegulationisguiltyofanoffence.
(2)Afoodbusinessoperatorisguiltyofanoffenceiftheoperator-
(a) failstoprovidetheofficialagencywiththeevidencerequiredbytheofficialagency,inthemannerthattheofficialagencyrequires,takingaccountofthenatureandsizeofthefoodbusiness,oftheoperator’scompliancewithArticle5(1)oftheECRegulation,
(b) failstoensurethatthedocumentsdescribingtheproceduresdevelopedinaccordancewithArticle5oftheECRegulationareup-to-dateatalltimes,or
(c) failstoretainsuchdocumentsandrecords,astheoperatorisobligedtoretainpursuanttoArticle5(4)(c)oftheECRegulation,fortheperiodsspecifiedinparagraphs(3),(4)and(5).
(3) Inthecaseoffoodstuffsrequiringtheindicationofa‘useby’dateinaccordancewithArticle10ofDirective2000/13/ECoftheEuropeanParliamentandoftheCouncilof20March2000,thedocumentsandrecordsshallberetainedforthreemonthsaftertheexpiryoftherelevant‘useby’date.
(4) Inthecaseoffoodstuffsrequiringtheindicationofa‘bestbefore’or‘bestbeforeenddateinaccordancewithArticle9ofDirective2000/13/ECoftheEuropeanParliamentandoftheCouncilof20March2000,thedocumentsandrecordsshallberetainedforoneyearaftertheexpiryoftherelevant‘bestbefore’or‘bestbeforeend’date,asthecasemaybe.
(5) Inthecaseoffoodstuffsforimmediateconsumption,thedocumentsandrecordsshallberetainedforthreemonthsafterthesaleofthefoodstuff.
3 Regulation(EC)No852/2004onthehygieneoffoodstuffs
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